Preheat the oven to 350°F (175°C).

Combine the flour, sugar, and salt in a mixing bowl. Add the cold butter and mix until crumbly.

Slowly add the ice water, one tablespoon at a time, until the dough holds together. Press the dough into the pie dish evenly.

Blind bake the crust by covering it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden brown. Let it cool completely on a cooling rack.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold in the softened cream cheese until smooth and well combined.

Spread the cream mixture into the cooled pie crust evenly.

In a saucepan over medium heat, combine the corn syrup, sugar, salt, and eggs. Stir constantly until the mixture thickens slightly, about 5-7 minutes.

Remove from heat and stir in the vanilla extract and chopped pecans.

Pour the pecan mixture over the cream layer in the pie crust, spreading it evenly.

Bake the pie in the preheated oven for 25-30 minutes until the pecan filling is set.

Let it cool at room temperature, then refrigerate for at least 2 hours before serving.